-In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger. Stir in shrimp, cover, and refrigerate for 1-2 hour.-Preheat broiler on high.-Spread shrimp in a single layer on a greased broiler pan.-Place shrimp under broiler for 10 to 15 minutes. The marinade should just start to brown.-Thin tomato paste with water to make approximately 1 1/3 cup of sauce. (The consistency will be thicker that tomato sauce but thinner than the original tomato paste.)-Melt butter in a large sauce pan over medium heat. Saute garlic and jalapeno for 2 minutes. Season with 2 teaspoons cumin, paprika, and 1 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat about 15 minutes.-Add peas to sauce.-Add the broiled shrimp to the sauce, make sure to drain any liquid from the cooked shrimp first.-Simmer another ten minutes.-Serve over hot basmati rice.

So, like I said, this is hot (spicy). There are a couple of things that can reduce the heat. In the marinade, cut the amount of cayenne pepper, 2 tsp is a lot. Also, in the sauce, remove the seeds from the jalapeno before mincing.

I used fat-free, plain, Greek yogurt for the marinade. You can also replace the cream with 1 cup of fat-free condensed milk if you are worried about fat and calories.